苹果醋清除DPP H自由基活性成份研究 张雾红 ，张永茂，黄玉龙，韩舜愈 （，甘肃兰州 730070；，甘肃兰州 730070) 摘要:以苹果、酵母菌和醋酸菌为试验材料，采取小同发酵下艺，对4种苹果醋样品进行抗氧化活性成份分析和DPPH自由基清除率测定,研究其关键活性成份含量和DPPH自由基清除率之间相关性。结果表明:苹果醋含有较高抗氧化活性成份和较强抗氧化能力，其中固态发酵苹果醋中总酚、，2. 19 mg/mL;当加入质量浓度200 µg/mL苹果醋时，%，总酚、总黄酮含量和DPPH自由基清除率之间有较高相关性，相关系数分别为0. 875 8, 3。 关键词:苹果醋: DPPH自由基:活性成份 DPPH free radicals scavenging activity by apple cider vinegar ZHANG Ji-hong, ZHANG Yong-mao, HUANG Yu-long, HAN Shun-yu ( of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China; Product Storage and Processing Institute, Gansu Academy of Agricultural Sciences, Lanzhou 730070,China) Abstract: Antioxidant activity component and DPPH free radicals scavenging active were studied by four kinds of apple cider vinegar samples of the different fermentation process. The results showed that apple cider vinegar had a higher antioxidant activity; the contents of total phenol, flavones were 2. 14mg/mL, in solid-state fermentation apple cider vinegar, free radicals scavenging reached %when the concentration of apple cider vinegar was 200µg/mL. There were significant relationships between the contents of total phenol, total flavones and DPPH free radicals scavenging. The correlation coefficients were and
